CRACK OPEN THE PAGES of this tasty issue and stuff your face with scrummy baked goodness; join the adventure and learn about the red hot micro-baking trend, then meet one of the last remaining independent fortune cookie makers. Travel with us across the country and around the globe, from Portland to Austin to Asheville, from Copenhagen to Sao Paolo to Southern Italy. Up your home-baking game and bone up on the tools and tips of the trade. Did you know that in ancient Egypt, only gods could eat cake? No cake for you, plebes! Feast on one of seven delicious recipes, then for dessert nosh on page after page of gorgeous art and photography. Plus, it's the "baked issue." Munchies, anyone? You won't leave hungry. 120 glorious full-color pages 7.5" x 9.5" | Perfect Bound Printed on Luxurious Matte paper stock Using Environmentally Friendly FSC-certified paper A drool-worthy Coffee Table Keepsake ON THE COVER BURP PHOTOGRAPHY brings home the bacon, er, bread with this intriguing still life. What even is happening in this radical departure for a Kitchen Table cover, and why does it also feel just right? BURP are Kris De Smedt and Erik Vernieuwe, partners in life and in art. They live in Germany. Sehr gut! SMALL BITES WHO IS THE BIKER BAKER? What’s it called when the butter on the bread is thicker than the bread itself? Also: the kitchen scale is your friend; more tools of the baking trade; worldwide expressions for getting buzzed; a survey of stoner munchies; and Breakfast at Epiphanies. PLACE MICRO-BAKING IN SAO PAULO; Natasha Zhatko eats her way throughout Southern California, baked out of her skull; grains and millers and bakers from Skagit Valley to Western North Carolina to Austin, Texas; back to school at the Washington State University Bread Lab. MAIN DISH THE BAKING ECOSYSTEM of the Pacific Northwest; trends in cake, from Artemis (the goddess of domestication) to Betty Crocker (the, um, other goddess of domestication?); food and feminism; the connections between food, terroir, and cannabis; the story of Grand Central Bakery; baking for biodiversity; the last of the independent fortune cookie makers. RECIPES Curried Spaghetti w/ Olives and Eggs Spring Greens and Sweet Onion Gratin Flammenküche Vegan Apricot Coffee Cake Torta Rosata Heirloom Blue Corn Bread Beth’s Tiramisu Rye Coffee Cake WORD FROM THE KITCHEN: crumb. “The crumb is not to be overlooked in the science of making a perfect loaf.”
